Shrimp Wonton Cups

24 wonton wrappers
1 tbsp butter melted
10oz shelled, deveined, cooked medium shrimp, divided
4oz cream cheese, softened
1 garlic clove, pressed
1/2 tsp Worcestershire sauce
2 green onions with tops, finely chopped
1/3 cup grated carrot
4oz shredded mozzarella cheese(about 1 cup)

Preheat oven to 350. Lightly spray mini-muffin pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 min. or until edges turn light golden brown. Remove pan from oven.
Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, greem onions, carrot and mozzarella cheese; mix well.
Fill each wonton cup with about 1 tbsp of the cream cheese mixture; top with a reserved shrimp. Bake 5 min. or until wontons are golden brown and filling is bubbly.

24 appetizers